cookbook

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S: Family Favorite Recipes 2011

FC: Family Favorite Recipes 2011

1: This recipe book is a compilation of some of our favorite recipes served in 2011. To make the list, the recipe had to be repeated more than once and had the majority of votes to keep it in rotation..

2: Chicken | Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor. Helen Rowland

6: INGREDIENTS 1 tablespoon vegetable oil 4 whole chicken legs, separated into drumsticks and thighs Salt and freshly ground black pepper 1/2 teaspoon chili powder, plus more for dusting 1 medium onion, cut into 1/2-inch dice 3 garlic cloves, minced 1 jalapeño, seeded and minced 2 large thyme sprigs 1 red bell pepper, cut into 1/2-inch-thick strips Rounded 1/4 teaspoon anise seeds or fennel Pinch of cayenne pepper 1 cup chopped canned tomatoes 3 cups chicken stock or low-sodium broth 1 cup short-grain white rice 2 tablespoons freshly squeezed lemon juice 1/2 cup roasted almonds | Chicken Sofrito Serves 4 to 6 | Preheat the oven to 375. 1. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate. 2. Add the onion, garlic, jalapeño and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. 3. Add the bell pepper, anise seeds, cayenne and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. 4. Add the chopped tomatoes, raise the heat to high and cook until bubbling. 5. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. 6.Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock. 7. Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates, add the chicken and serve.

18: Sausage-and-Three-Cheese Lasagna Serves 6 | 1. Preheat the oven to 425. Cook the lasagna noodles until almost tender, then drain, cool and coat in oil. 2. Heat 1 tablespoon of the olive oil in skillet. Add the Italian sausage, cover and cook over moderate heat, until browned. Add the water, cover and simmer about 4 minutes. Remove sausage. 3. Add the garlic and cook over low heat until golden. Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally. Add the sausage and its poaching liquid and simmer for 4 minutes. Add marinara and heat through. 4. In a greased, 9-by-13-inch dish, arrange one layer lasagna noodles,leaving about 2 inches of overhang. Spoon tomato sauce over layer and sprinkle with grated parmesan cheese. Layer cheeses. Fold the overhanging lasagna noodles on top of the cheese and sausage. Repeat the process with the remaining lasagna noodles, tomato sauce, and cheeses. Sprinkle top with parmesan. Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmesan. 5. Bake the lasagna on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temperature to 450, scatter the basil on top, and bake for about 7 minutes longer, until the top is melted and bubbly. | INGREDIENTS 1/2 pound lasagna noodles 3 tablespoons extra-virgin olive oil, plus more for tossing 1/2 pound sweet Italian sausage 1 cup water 4 large garlic cloves, thinly sliced One 28-ounce can whole tomatoes, chopped and juices reserved One jar marinara Salt and freshly ground pepper Freshly grated Parmigiano--Reggiano 1/2 pound fresh mozzarella 6 ounces Italian Fontina or provolone 2 tablespoons unsalted butter, softened 1/4 cup thinly sliced basil leave

19: Pork Chops alla pizzaiola Serves 2 | INGREDIENTS 2 tablespoons olive oil 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each) Salt and freshly ground black pepper 1 small onion, thinly sliced 1 (15-ounce) can diced tomatoes, in juice 1 teaspoon herbes de Provence 1/4 teaspoon dried red pepper flakes, or more to taste 1 tablespoon chopped fresh Italian parsley leaves | 1. Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. 2. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. 3. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.